Author: Katie Jasiewicz of Katie's Cucina Adapted from Rachael Ray Magazine, Oct 2011
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
1 lb yukon gold potatoes, peeled and cut into cubes
1 lb sweet potatoes, peeled and cut into cubes
1 whole chicken
4 cups chicken broth
4 scallions
1 medium white onion, diced
1 tsp salt
1/4 tsp pepper
1 tbsp maggie seasoning
3 ears corn, cut into 3-inch pieces
1/4 cup chopped cilantro
2 avocados, cubed
tbsp sour cream *for each bowl of soup
1/4 cup chopped cilantro
Instructions
Place the yellow potatoes and sweet potatoes into a crock pot followed by chicken, broth, scallions, onion, and garlic. Add 4 cups water then season the pot with salt, pepper, and maggie seasoning. Tuck the corn around the chicken. Cover and cook on low heat for 8 hours.
Transfer the chicken to a shallow bowl. Using a large slotted spoon run it through the soup pot a few times to make sure no bones have fallen into your soup! Using a fork carefully begin pulling the meat off the bone. Once you've picked all the meat off the bone discard the carcass and place the chicken back in the crock pot. Stir in a 1/4 cup of cilantro. Serve each bowl of soup with cubed avocados, dollop of sour cream, and more fresh cilantro.
Recipe by Katie's Cucina at http://www.katiescucina.com/2012/01/chicken-and-corn-soup/